Shallot Cream Sauce

By beach cook

Ingredients

• 6 Medium Shallots, Ends Cut, Not Peeled
• 1/3 C Heavy Cream
• 1 t Fresh Lemon Juice
• 1 t Dijon Mustard
• 1/4 t Thyme
• Kosher Salt
• Salt & Pepper

Preparation

Step 1

Preheat Oven 350F

1/2" Layer Kosher Salt in Baking Dish. Arrange Shallots on Salt, Bake 30 Minutes Until Soft.

Remove from Oven, Allow to Cool, Peel and Place in Blender. Add Cream, Juice, Dijon & Thyme. Puree Until Smooth.

Transfer to Sauce Pan, Simmer. Salt & Pepper to Taste.

Serve Hot over Fish, Steak, Asparagus, etc.